Woolworth’s Lemon Cheesecake Recipe is a light and fluffy cheesecake on top of a crispy graham cracker crust. The original recipe calls for packaged jello, so I cleaned it up a bit so we can enjoy it with real food ingredients!
The crust is made of graham crackers, so here are some options for you. You can use this homemade graham cracker recipe that is gluten-free as well as grain-free.
For a store-bought variety, the Simple Mills Honey Cinnamon cookies are a good option. The seeds and nuts aren’t soaked, but it can save you some time!
I definitely recommend using fresh lemon juice for this recipe. It will take the flavor up a notch. These cheesecake bars are very light and such a good addition to a summer BBQ!
PrintWoolworth’s Lemon Cheesecake Bars (gluten-free)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 hours
- Category: dessert
- Diet: Gluten Free
Ingredients
For the Crust:
9 full-size graham crackers (use this homemade recipe or this store-bought option)
4 tbs unsalted butter, melted
For the Filling:
1/2 cup freshly squeezed organic lemon juice
1/2 cup filtered water
2 teaspoons grass-fed gelatin
2 tablespoon organic cane sugar
1 1/2 cups heavy cream
8oz cream cheese, room temperature
1/2 cup granulated organic cane sugar
5 tbsp lemon juice
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Place the graham crackers in the bowl of a food processor. Pulse until finely ground. Add the butter and process until moistened. Pour the crumb mixture into an 8×8 pan and press evenly to form a crust. Bake for 11 minutes. Cool completely.
Pour the lemon juice and water into medium-size saucepan. Sprinkle the gelatin on the surface of the lemon juice. Heat the gelatin-juice mixture over medium-low heat until the gelatin is dissolved, about 5-7 minutes. Remove from the heat and add the sugar, stirring until the sugar is completely dissolved. Cool until slightly thickened.
Beat the heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice and lemon zest with mixer until smooth. Mix in the gelatin mixture until combined. Gently fold in the whipped cream.
Pour the filing over the crust and using an offset spatula, spread evenly. Cover with plastic wrap and chill for at least 3 hours and up to overnight. Serve cold.
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